Peanut Butter Pie Semi Homemaker Recipe Sandra Lee

Steps:

• In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer. Gently fold in whipped topping; pour into prepared crust and freeze for 2 hours. Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes.
• Thaw slightly before serving and cut into thin slices because this is a rich pie.

Steps:

• Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
• In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
• Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
• Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.

Steps:

• Preheat broiler. Line a baking sheet with aluminum foil.
• Place bell peppers, cut sides down, in a microwave-safe dish; add 1/2 cup water. Cover with plastic wrap, and microwave on High for 3 to 4 minutes, or until peppers are soft; drain, and set aside.
• In a large skillet, cook sausage over medium-high heat until browned and crumbly; drain. Add corn, black beans, tomatoes, rice, and green onions to skillet. Add 2 tablespoons marinade mix to sausage mixture; stir well to combine. (Reserve remaining mix for another use.)
• Spoon sausage mixture evenly into pepper halves. Place on prepared baking sheet. Sprinkle each evenly with shredded cheese. Broil 5 inches from heat for 2 to 3 minutes, or until cheese is melted.
• Serve immediately.

Steps:

• In a sucepan over medium heat, combine soup & chicken broth; stir until smooth.
• Add artichoke hearts & cayenne pepper. Bring to a boil.
• Pour soup into a blender & mix until smooth.
• Return to pot & slowly stir in cream. Season with salt & pepper and serve hot.

Steps:

• In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer.
• Gently fold in whipped topping; pour into prepared crust and freeze for 2 hour.
• Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes.
• Thaw slightly before serving and cut into thin slices because this is a rich pie.